If we were stuck on an island and had to survive on just a few things, Sriracha would be on our list of necessities. At the moment, we have not one, but two bottles in our home and use it in or on everything; soups, marinades, salad dressings, on eggs, mixed into mayo and lots more.

This marinade can be adapted for chicken, pork or vegetables. We made it equal parts of honey and Sriracha, making the marinade a bit sticky. It’s worth it, though. The honey caramelizes when cooking the beef. In addition to honey and Sriracha, we mix in soy sauce and a few spices.

I love turning these marinated beef kabobs into lettuce wraps and add some sliced cucumber, fresh cilantro and sour cream.

Honey Sriracha Marinated Beef Kabobs Recipe

To make these into lettuce wraps, serve the beef kabobs with Bibb lettuce, sliced cucumbers, fresh cilantro and a little sour cream that’s been thinned out with fresh lime juice.

Makes 4 servings

You Will Need

1 pound top sirloin beef, cut into 1-inch cubes

3 tablespoons pure honey

3 tablespoons Sriracha hot sauce

2 tablespoons canola oil

1 tablespoon light soy sauce

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon sea salt

8 wooden skewers

Directions

Add the beef, honey, Sriracha, oil, soy sauce, cumin, cinnamon and salt to a resealable plastic bag. Gently massage the bag until the marinade is well mixed and the beef coated. Place the bag onto a plate and refrigerate for at least 1 hour.

Meanwhile, submerge the skewers in water so they soak.

After 1 hour, heat grill to medium-high heat (or place a grill pan over medium heat).

Divide the beef cubes between each skewer then grill until just cooked through, 2 to 3 minutes per side. Transfer to a plate and serve.

Adam and Joanne's Tips

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I just used this to make beef tips in rice with veggies on top. I didn’t use soy had none, but amazing still. We made a thicker sause to top it with, it had a Lil more honey and cinnamon gave it a spicy fall after taste great recipe thank you this is my go to now

My boyfriend and I are making these tonight, but we are using boneless chicken breasts instead of top sirloin. Any cooking suggestions or should I follow the reciepe as is? Thanks so much, these look great!!

we made these last night and they were delicious! the marinade needed an acid, so in went the lime juice. Also, honey burns quickly so in order to get that carmelization, and not a char, the meat needs to be tended to more than I would have wanted. All in all a pretty good recipe. I also recommend adding Sriracha to the sour cream, along with 2
-3 tablespoons of mayo (Kewpie if you can find it) to make a traditional spicy mayo. It really brought everything together! Mahalo for the yummy recipe!

So glad you liked the skewers. Adding a bit of acid is never a bad idea! Since we served our skewers with lettuce wraps we cut up a few limes for the table. This way, we were able to squeeze a bit of lime right before eating.
You are right about honey, you do need to tend the beef more than usual, but the good thing is that these cook pretty quickly.

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